My Canadian Bacon Pizza Recipes

ALOHA CANADIAN BACON PIZZA

Steps:

• Heat oven to 375°F. Unroll dough onto greased baking sheet; press into 12x9-inch rectangle, firmly pressing perforations together to seal. Bake 10 min.
• Spread with cream cheese; top with remaining ingredients.
• Bake 10 min. or until crust is golden brown.

CANADIAN BACON-WHOLE WHEAT PIZZA

Steps:

• In medium bowl, dissolve yeast in warm water. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously with spoon 20 strokes. Let dough rest 20 minutes.
• Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet with 1 tablespoon oil; sprinkle with cornmeal. Pat dough into 12x10-inch rectangle on cookie sheet, using floured fingers; pinch edges to form 1/2-inch rim.
• Spread pizza sauce over crust. Top with cheese, bacon and bell pepper. Bake 15 to 20 minutes or until edge of crust is golden brown.

CANADIAN BACON PIZZA

Steps:

• Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with butter. Bake at 450° for 5 minutes or until lightly browned. , Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.

CANADIAN BACON HAWAIIAN PIZZA RECIPE

Steps:

• Heat oven to 450°F. Place crust on baking sheet; spread with sauce.
• Top with remaining ingredients.
• Bake 8 to 10 min. or until cheese is melted.

CANADIAN BACON MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• While macaroni is boiling, fry bacon and place on paper towels to drain. Cut into bite size pieces.
• Melt margarine in a large saucepan over medium low heat. Stir in flour, then tomatoes and wait for sauce to thicken, stirring occasionally. When thickness is to your liking, stir in cheese until it has melted. Stir in cooked macaroni and bacon and heat through. Serve hot.

HAWAIIAN PIZZA

Steps:

• Set the oven rack to the lower position. Preheat to 500ºF (260ºC).
• Allow the pizza dough to sit at room temperature for 30 minutes.
• Lightly brush a large baking sheet with olive oil. Evenly sprinkle cornmeal on the pan if desired.
• On a lightly floured surface, stretch and shape the dough into a 10-inch circle.
• Transfer dough to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
• Brush some olive oil on the edges of the dough to make the crust crispier when baked.
• Spread the sauce on top, followed by the cheese, ham, pineapple, and bacon. Sprinkle the oregano on top.
• Bake the pizza on the lowest oven rack until the crust is golden brown, and the cheese is melted and bubbly, about 10 to 12 minutes.
• Slice and serve pizza immediately when still hot.

CANADIAN BACON PIZZA

Steps:

• Preheat oven to 450°F Place the unbaked pizza crust on an ungreased nonstick pizza pan.
• Spread the pizza sauce over the crust, leaving a 1-inch border around the rim.
• Sprinkle with half of the cheese.
• Arrange the Canadian bacon on top of the cheese, covering evenly.
• Top with mushroom slices and bell pepper rings.
• Sprinkle evenly with oregano, basil, and red pepper flakes.
• Top with remaining cheese.
• Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned.

CANADIAN BACON RECIPE

Steps:

• Use your knife and make sure that you trim away any and all unwanted fat, as well as the "silver skin" found within pork.
• Do your best to trim the meat down to whole pounds for easy math down the road.
• The less your boneless pork loin weighs, the quicker it can finish cooking.
• Weight is incredibly important when it comes to assessing just how much seasoning is required for the meat.
• Place your meat on the scale and zero in on its weight as soon as you can.
• While you can still have acceptable Canadian bacon if you hiccup on the seasoning, the same cannot be said when it comes to the amount of cure you apply to the meat.
• Because the meat's weight is so important to proper curing, many people who cure meat tend to measure by weight, usually down to the gram, instead of relying upon measuring spoons.
• Combine your cure and sugar into a single bowl.
• Grab a big handful of the mixture and rub it all over the pork loin, making sure to get it into every crevice.
• Once you have saturated the loin with sugar and cure, toss it into the gallon Zip-Lock bag along with any remaining cure.
• Take the bagged pork loin, push out every molecule of air that you possibly can, then seal the bag.
• Lay the bagged loin within a pan to minimize the fallout from a leak.
• Put the panned-and-bagged loin into your refrigerator.
• Ensure the fridge's temperature is set between 33° and 40° Fahrenheit; anything colder inhibits curing and anything warmer could spoil your loin before it can properly cure.
• The loin requires a number of days to cure equal to half its thickness in inches, divided by four; for example, a 3" thick pork loin would require six days of curing because 0.25 goes into 1.5 six times.
• Make sure to flip the loin each day, this will ensure that the cure maintains an even distribution across and within the pork loin.
• If you are still leery of under-curing the loin, give it an extra two days.
• Once your pork loin has been given the appropriate amount of time to cure, remove it from its bag and rinse it free of any remaining cure using cold water.
• Slice off a small piece of the loin and fry it to an even brown using a pan and either a pat of butter of 1 teaspoon of oil.
• Once you've properly cooked the loin, give it a taste to gauge the salt content; if you detect too much salt, you can soak it in cold water, possibly with some quartered raw potatoes, for half an hour.
• While you may not need to do this, it is a handy trick to know.
• You've got a basic Canadian bacon; feel free to add the various seasonings on the ingredients list at this point, seasonings like paprika, onion powder and black pepper.
• Once everything checks out with the cured loin, start your smoker up and get it around 180° to 200° Fahrenheit.
• For wood you can use anything you like as a smoky flavor, like applewood. Put your Canadian bacon into the smoker and cook it until you reach the desired internal temperature.
• Stop once the meat reaches an internal temperature of 140° Fahrenheit.
• While this will preserve some moisture, you must cook this bacon through before consuming it.
• Stop at an internal temperature of 160° Fahrenheit.
• This is the ideal approach for keeping it primed and ready within the fridge for sandwiches, pizza, omelets or whatever you might want to add it to.

MY CANADIAN BACON PIZZA

Steps:

• Preheat oven to 400 degrees.
• Spread dough on large greased cookie sheet.
• Drain artichoke hearts reserving some of the marinade. Set hearts aside.
• Brush crust with some of the reserved marinade.
• Brush on garlic.
• Sprinkle mozzarella cheese over crust.
• Bake 5 minutes.
• Remove crust and spoon on sauce to your desire of thickness.
• Add artichokes, bacon, tomatoes, and onion.
• Sprinkle as much feta cheese over pizza as desired.
• Sprinkle basil over crust.
• Bake 10 to 12 minutes longer or until crust is baked to your choosing.
• Cut into squares.

BACON PIZZA

Steps:

• Enjoy.